This is the go to breakfast any time the littlest chefs have a sleepover. The prep work is done ahead of time and this dish can sit covered in the fridge for up to 3 days before baking!
1/2 cup butter
1 cup of brown sugar, packed
1 loaf challah (braided egg bread), sliced 1 inch thick
1 1/2 cup milk
1 tsp vanilla
Combine butter and brown sugar in a saucepan over medium heat until the sugar is melted. Pour sugar mixture into the bottom of a 9×13 baking pan. Place challah slices over the sugar mixture. You will need to stack them. Whisk remaining ingredients together and pour over the challah. Refrigerate overnight. Bake uncovered in a preheated 350 degree oven for 30 minutes.
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